RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Fruits in Cider, Pan-Roasted - pareve
"Hofman calls it a perfect Hanukkah dish, spooned over ice cream or cake, or folded warm into yogurt, especially since it fits so unexpectedly with the holiday's symbolism of cooking in oil. (Regular dried fruits can be substituted.)" Notes from KPS: Does Hofman really mean the kind of fruit that goes into (shudder) fruit cake when she specifies "glazed mixed dried fruits"? If so, I'd recommend substituting more fresh fruit or regular dried fruit. Karen Selwyn * * * * * * Yield: 4 servings 2 tablespoons walnut oil 1/4 cup maple syrup 2 tablespoons balsamic vinegar 2 pears, cored and sliced 1/4-inch thick 2 apples, cored and sliced 1/4-inch thick 1/3 cup chopped, glazed mixed dried fruits 1/2 cup apple cider 2 tablespoons chopped glazed or toasted pecans Heat oil in large skillet over medium heat and stir in maple syrup and balsamic vinegar. Add pears and apples, partially cover and cook over medium-high heat until barely tender, 8 to 10 minutes. Remove from heat and stir in dried fruits and cider. Transfer to serving bowl. Sprinkle with pecans. Serve at room temperature. Original source: EVERYDAY COOKING FOR THE JEWISH HOME Ethel Hofman Current source: PHILADELPHIA ONLINE/INQUIRER MAGAZINE http://interactive.phillynews.com/sunmag/1214/FOOD.shtml
